Points to remember
- To make a Thai green curry paste, put lemongrass and lime juice into a small bowl and leave to soak for 30 minutes to soften.
- Put a small pan over a medium heat and dry-fry your spices for about 1 minute until fragrant, here we use peppercorns, coriander and cumin seeds.
- Pulse the lemongrass, spices, shallots, kaffir lime peel, bird’s eye chillies, sliced galangal, shrimp paste and coriander in a small food blender.
- Scrape down the sides from time to time. Try to get as smooth a paste as possible.
- To make the curry, open the cans of coconut milk and carefully remove the thick cream and put it into a warm wok or large frying pan. Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
- Slowly add the coconut water from the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
- To serve spoon some rice into a bowl, pour over the curry and sprinkle with coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.
Now why not try this Thai red curry recipe?
HOW TO MAKE THAI CURRY AND CURRY PASTEDry-frying means to fry without any oil.
HOW TO MAKE THAI CURRY AND CURRY PASTEThe curry paste will be slightly coarse and not as green as the purchased variety.
HOW TO MAKE THAI CURRY AND CURRY PASTEYou can put the curry paste into a lidded jar and store in the fridge up to a week.
HOW TO MAKE THAI CURRY AND CURRY PASTESome cans of coconut milk are already homogenised ie the cream and milk are blended. If so, miss out the stage with coconut cream and go straight to frying the paste - it has oil in it so you don't need to add anything additional. Add all the milk in one go where you would have added the coconut water.